Mussels (1 tin) – Cockles (1 tin) – Vegetable broth or water (500 ml) – Large ripe tomatoes (1 unit) – Red onion (1 unit) – Chilli pepper (1 unit) – Italian green pepper (1 unit) – Lemon juice (5 ml) – Dijon mustard (5 ml) – Worcestershire sauce (2 ml) – Red tabasco (2 ml) – Sherry vinegar (15 ml) – Ground black pepper – Sugar – Extra virgin olive oil
Wash and cut the pepper and tomato, previously peeled, into small squares and chop the onion and chilli pepper as well. Place all the vegetables in a bowl or soup plate and set aside.
Mix the vinegar with the lemon juice, sugar, mustard, Worcestershire sauce, Tabasco and a couple of spoonfuls of extra virgin olive oil. Season with salt and pepper, beat and add to the vegetables.
Add the mussels, cockles and mix gently. Add a little clean vegetable stock or water and, to your taste, you can also add the liquid from the preserves. Leave to cool in the fridge and enjoy!
Photo and recipe: directoalpaladar.com